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For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! First stop: Philadelphia. This vibrant pasta is inspired by the bountiful offerings of Philly’s Italian Market—a 9-block stretch of the best Italian food and drink the city has to offer. To learn more about what inspired this dish, go to roadtrip.blueapron.com/philly

Ethan Mick

with Pork Sausage & Fried Sage

Italian Market-Inspired Orecchiette

Hot Italian Pork Sausage

Orecchiette Pasta

Broccoli

Garlic

Sage

Shallot

Cream

Grated Parmesan Cheese

Verjus Blanc

Ingredients

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the **sage** leaves off the stems; discard the stems. Peel and roughly chop **2 cloves of garlic**. Peel and thinly slice the **shallot**. Cut off and discard the bottom ½ inch of the **broccoli** stem; cut the broccoli into small florets.

Prepare the ingredients:

In a medium pan (nonstick, if you have one), heat **1 tablespoon of olive oil **on medium-high until hot. Add the **sage leaves** in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt.

Fry the sage:

In the same pan, heat the reserved sage oil on medium-high until hot. Add the **sausage**. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the **chopped garlic** and **sliced shallot**. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the **verjus** (carefully, as the liquid may splatter) and **cream** (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat.

Cook the sausage & make the sauce:

While the sausage cooks, add the **pasta** to the pot of boiling water. Cook 5 minutes. Add the **broccoli florets**. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving **1/2 cup of the cooking water**, drain thoroughly.

Cook the pasta & broccoli:

To the pan of **cooked sausage and sauce**, add the **cooked pasta and broccoli** and **half the reserved cooking water**. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the **finished pasta** garnished with the **fried sage leaves** and **cheese**. Enjoy!